Thyme, rosemary, and lemon oil

MAKES GENEROUS 1 CUP  V D P C
10–15 fresh thyme sprigs (each about 5 inches/13 cm long)
5 fresh rosemary sprigs (each about 5 inches/13 cm long)
zest of 2 lemons
generous 1 cup canola oil

Method

1. Preheat the oven to 300°F/150°C. Remove the leaves from the thyme and rosemary sprigs. Cut the lemon zest into strips.
2. Pour the oil into an ovenproof glass dish and add the leaves and lemon zest strips. Place the dish in the center of the preheated oven and heat for 1½–2 hours.
3. If you have a digital thermometer, test the oil. It should reach a temperature of 250°F/120°C before you remove it from the oven. Let cool for at least 30 minutes. Store the oil in the refrigerator as it is, or strain through cheesecloth and let chill in the refrigerator until needed. Serve with slices of crusty bread.

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